Smoked Spatchcock Chicken

A whole bird flattened, dry-brined overnight, and smoked hot and fast over pecan for crispy skin and juicy meat in under 2 hours.

Prep

15 minutes plus overnight dry-brine

Cook

1.5-2 hours on the smoker

Rest

10 minutes

Equipment

• Heavy-duty kitchen shears (poultry shears)
• Sharp chef's knife
• Sheet pan with a wire rack
• Smoker capable of a steady 325F
• Instant-read thermometer
• Pecan, cherry, or apple wood

Ingredients

• 1 whole chicken, 4-5 lbs (air-chilled if you can find it)
• 2 tbsp kosher salt (Diamond Crystal)
• 1 tbsp baking powder (aluminum-free, NOT baking soda)
• 1 tbsp coarse black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne (optional)

Method

1. 01

   SPATCHCOCK (10 min, night before): Pat the bird dry. Flip it breast-side down. With sharp poultry shears, cut along both sides of the backbone from tail to neck and remove it (save it for stock). Flip the bird breast-side up on the board and press hard on the breastbone with the heel of your hand until it cracks flat. Tuck the wingtips behind the shoulders so they don't burn.

2. 02

   DRY-BRINE (overnight): Mix the kosher salt and baking powder together. Sprinkle evenly over every surface, including under the skin where you can loosen it over the breasts. The baking powder is the crispy-skin secret — it raises the pH and dries the skin. Place the bird uncovered on a wire rack over a sheet pan and refrigerate 12-24 hours. Do not skip uncovered — that dry surface is what crisps.

3. 03

   SEASON (morning of): Combine black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Do NOT add more salt — the dry-brine did that job. Dust the rub evenly over both sides. Let the bird sit at room temperature for 20 minutes while the smoker comes up.

4. 04

   FIRE THE SMOKER: Bring the smoker to a steady 325F. Add 2 chunks of pecan, cherry, or apple wood. Chicken needs a hotter cook than brisket — low-and-slow gives you rubbery skin. Wait for thin blue smoke.

5. 05

   SMOKE (1.5-2 hours): Place the bird skin-side up directly on the grate. Close the lid and leave it alone. Do not spritz, do not baste — moisture on the skin ruins the crisp you just built.

6. 06

   CHECK TEMPERATURE: At the 75-minute mark, probe the thickest part of the breast (not touching bone) and the thigh joint. Pull when the breast reads 160F and the thigh reads 175F. Carryover will finish the breast at a safe 165F while it rests.

7. 07

   REST (10 min): Move to a cutting board. Tent LOOSELY with foil for 10 minutes — a tight tent will steam the skin soft. Do not cut it early or the juices will run out.

8. 08

   CARVE: Slice down each side of the breastbone to remove both breast halves whole, then slice each breast across the grain into 1/2-inch pieces. Cut the legs off at the joint and separate thigh from drumstick. Serve on butcher paper with pickles and white bread.

How to serve

• Serve with a squeeze of lemon, a shake of Alabama white sauce, or a drizzle of the BBQ sauce recipe.
• Sides: mac and cheese, elote, potato salad, watermelon.